Lemon Curd Raspberry Brioche Rolls with Cream Cheese Icing

Ingredients:

Tangzhong:

• 24g all-purpose flour
• 100g whole milk

Brioche:

• 90g whole milk
• 1 ½ tsp. active dry yeast
• 1 tbsp. granulated sugar
• 240g all-purpose flour
• 1 tsp. salt
• 1 egg, room temperature
• 56g unsalted butter, room temperature

Lemon Curd:

• Zest of 2 lemons
• 60g lemon juice
• 100g granulated sugar
• ⅛ tsp. salt
• 3 egg yolks
• 42g unsalted butter, cubed

Raspberry Filling:

• 160g fresh raspberries
• 1 tbsp. sugar

Cream Cheese Icing:

• 113g cream cheese, room temperature
• ¼ tsp. salt
• 45g powdered sugar
• 2 tbsp. milk, room temperature

Instructions:

1. Brioche & Tangzhong:
   • Warm milk to 100°F/38°C, add yeast & sugar. Wait for foaming (~5 mins).
   • For tangzhong, in a pan over medium heat, stir flour & milk until thickened. Remove.
   • Combine all brioche ingredients, including tangzhong, in a stand mixer with a dough hook. Knead until dough is non-sticky and passes the windowpane test. Let rise or refrigerate overnight.
2. Lemon Curd:
   • In a saucepan, whisk zest, juice, sugar, salt, and yolks over medium heat until it reaches 170°F/76°C.
   • Remove from heat, sieve, and whisk in butter. Chill.
3. Roll Assembly:
   • Mash raspberries with sugar. Butter a 9″ dish.
   • Roll dough into a 12″x16″ rectangle, spread chilled lemon curd, add raspberry mixture, and roll. Cut into 8 slices.
   • Place in dish, let rise until doubled (~30-45 mins). Bake at 350°F/175°C for 25-30 mins until they reach 190°F/88°C.
4. Cream Cheese Icing:
   • Beat cream cheese with salt. Add powdered sugar, then milk.
   • Top baked rolls with icing and some lemon curd.

Serve and relish!